3 TBSP sugar
1 TBSP flour
1/2 can of evaporated milk ( milk or half and half also work)
2 TBSP butter, melted
1 can of creamed corn
Bake at 325 for 1 hour, or until set.
Comments: This corn pudding is a family staple at holiday meals, but I occasionally make it with ham or pork roast just to put something different on the table.
I often add a half cup of frozen corn to the mixture to give it some umph. But, this is not necessary. I have also cooked it at 350 or 375, depending on what is already in the oven.